Wine Down Thursday. Happy October!

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White Wine Pairings:

Tempura Shrimp – cucumber salad, spicy mayo
Paired with Angeline, sauvignon blanc, California

Pork Tenderloin – jasmine rice, peach chutney, saffron
Paired with Santa Julia, pinot grigio, Chile

Scottish Salmon – potato galette, asparagus
Paired with Mt.Vale, chardonnay, Galax

Red Wine Pairings:

Grouper Enchilada – black beans, rice, ranchero sauce
Paired with Beau-Rivage, Bordeaux, France

Steak Orzo “Risotto” – asiago, shallots, demi-glace
Paired with Hess, “Treo”, California

Grilled Ahi – mushroom-potato strudel, spinach
Paired with Alexander Valley Vineyards, cabernet sauvignon, California

Wine Down Thursday is Here

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Made it through another week, almost. Why not cut the corner and start the weekend with us on Thursday with these wine pairing dinner specials. This is always our favorite night of the week.

Red Pairing Menu:

Tomato Mozzarella Salad – local greens, fresh cheese and basil
paired with Saint Cosme Cotes-du-Rhone, France

Flash Fried Calamari – marinara, pepperoncini,lemon
paired with Big A Red, Stanburn, Va

Seared Angus Steak – truffle mac, bordelaise, spinach
paired with Ruah, Desert Wind, Wa

White Wine Pairings:

Oysters on the Half – dijon vinaigrette, lemon
paired with Simmonet, Bubbly, France

Chicken Pasta – goat cheese, roasted bell, asparagus
paired with Chardonnay, Mt. Vale, Va

Roasted Pork – chutney, collards, hash
paired with Conundrum, Caymus, Ca

Wine Down Thursday

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Come join us for dinner as we get the weekend started early here at Maples Restaurant and Tavern. We have two great wine pairings from which to choose. You really can’t go wrong.

White Wine Pairings:

Spinach Dip – artichokes, grilled flat bread, asiago cheese
paired with Feast, Moschofilero, Greece

Cuccumber Salad – seared salmon, feta, onion, olive oil
paired with Mt. Vale, Cellar Door, Va

Grilled Chicken – roasted tomato, goat cheese, rosemary potato
paired with Annabella, chardonnay, California

Red Wine Pairings:

Butcher’s Plate – chorizo, soprassata, cheese, olives
paired with Tilia, merlot, Argentina

Oyster Salad – spinach, bacon, blue cheese
paired with Chateau Morrisette, cabernet sauvignon, Va

Pepper Crusted Sirloin – sweet potato, asparagus, sherry cream
paired with Campus Oaks, zinfandel, California